Chinese Chicken Rice Salad
This terrific recipe for Chinese Chicken Rice Salad was submitted by Karen O'Brien, Laughlin, NV.
2 tablespoons soy sauce
2 tablespoons sesame oil
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon ground black pepper
2 (6-ounce) packages long grain and wild rice mix, cooked according to package directions
1 (11-ounce) can mandarin oranges, drained
1 (8-ounce) can sliced water chestnuts, drained
1 cup chopped green onions
1 cup chopped celery
1 cup chopped almonds
1 cup red seedless grapes
1/2 cup raisins
Dressing (recipe follows)
1 can crispy Chinese noodles
- In small dish, mix together soy sauce and sesame oil; rub thoroughly on chicken and sprinkle with salt and pepper.
- In large nonstick frypan over medium heat, sauté chicken about 20 minutes or until fork can be inserted with ease.
- When cool enough to handle, dice chicken and place in large bowl. Add rice, mandarin oranges, water chestnuts, green onions, celery, nuts, grapes and raisins; toss to mix well. Add Dressing, continuing to toss. Chill in refrigerator at least 15 minutes.
- Line large platter with lettuce leaves, place chicken mixture on top and surround with Chinese noodles.
Makes 8 servings.
Dressing: In medium bowl, mix together 4 tablespoons granulated sugar, 2 teaspoons salt, 1/2 cup vegetable oil, 6 tablespoons rice wine vinegar, 1 teaspoon cracked black pepper and 2 tablespoons sesame oil.
Recipe provided courtesy of the National Chicken Council. Used with permission.